Charcuterie

I do a lot of meat curing, and make all kinds of fresh sausages, so I thought I’d compile all my sausage and cured meat recipes here to make it easy for someone to browse through all of them.

All the recipes are still available on the Wild Game Recipes page, but there they are organized by animal. Here they are organized by type, i.e., fresh sausages, salami, cured meats, confit, etc.

METHODS

How to Make Sausages using a Bird’s Neck
General Sausage-Making Instructions (Hosted on Simply Recipes)
Advanced Sausage-Making Tips and Techniques
My personal favorite Charcuterie, Sausage and Salami-Making Books

FRESH SAUSAGES

Spanish Longaniza sausage, made with goat, lamb or antelope
Wild Boar Mexican Chorizo
A traditional Greek Loukaniko, with lamb and pork or wild boar, venison or antelope
Wild Boar (or pork) sausages, Greek Islands style
Greek Lamb Sausage, Thessaly style – you can sub in antelope, goat or venison
Classic Toulouse-style Sausages, using duck, goose or pork
Duck or Goose Sausages, Hunter’s style
Smoked Canada Goose Sausage - you could use any wild or domestic duck or goose here
Polish Duck Sausages
Duck or Goose Giblet Sausages with Sage
Herbed Wild Boar Sausages
Pheasant Sausages with Oregano and Garlic
Sanguinaccio, Boudin Noir, Morcilla, Blood Sausages (pork, venison, beef or wild boar)
Mazzafegati, Italian pork (or wild boar) and liver sausages
Venison Sausages, flavored with Bay Leaves and Garlic
Summertime Venison Sausages with Basil, Lemon and Garlic
Hmong Sausages with Wild Boar, an Asian Sausage with Ginger, Garlic and Fresh Herbs